WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Rhubarb Pickles 1
Virginia Richmond, Granton

2 cups apple cider vinegar
1 Tbsp. coarse salt
1-1/2 cups sugar
1 tsp. whole cloves
1–2-inch piece fresh ginger, peeled and sliced
4 small dried chili peppers
1 lb. rhubarb, trimmed and cut into 5-inch long pieces

Mix vinegar, salt, and sugar in a stainless steel saucepan. Cook over medium heat, stirring until salt and sugar are dissolved. Add cloves, ginger, and chili peppers. Bring mixture to a boil over medium high heat; boil 1 minute. Pack rhubarb in a tall glass sterilized jar. Pour hot mixture over rhubarb to cover completely. Let cool, then cover and refrigerate overnight before using. Refrigerate up to one week only. Makes about 1 pint.

 

Rhubarb Pickles 2
Barbara Lane, Thorp

2 cups cider vinegar
1-1/2 cups sugar
1-1/2 Tbsp. coarse salt
1/2 tsp. yellow mustard seeds
10 whole cloves
10 whole black peppercorns
1 piece (1-1/2 inch) fresh ginger, peeled and sliced
1 lemon
1 lb. fresh rhubarb, cut crosswise into 3/4-inch pieces

In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves, and peppercorns. Cook over medium heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Add the ginger, then use a vegetable peeler to slice strips of zest from the lemon. Add zest to the saucepan. Let the liquid cool to room temperature, about 30 minutes. Divide the rhubarb among 3 clean, small glass jars. Ladle in the cooled brine mixture. Top with the lids. Refrigerate for 2 days before eating. The pickles will keep for up to 1 month.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©20012 Wisconsin Energy Cooperative News